Broccoli, almond and lemon penne
This vibrant penne dish brings together tender broccoli, toasted flaked almonds, and crispy breadcrumbs for a delightful contrast of textures. Fresh lemon juice adds a bright citrus lift, complemented by rich butter and parmesan. It is a quick and satisfying vegetarian meal for busy weeknights.
Ingredients
- Lemon juice30 ml
Instructions
8 steps- 1
Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions.
- 2
Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander.
- 3
Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown.
- 4
Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown.
- 5
Add the broccoli and stir well to coat in the almonds and breadcrumbs.
- 6
Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
- 7
Add the cooked penne pasta and mix together well.
- 8
To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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